Tear guajillo peppers into 1-inch pieces; puree in blender with tomatoes, onion, broth and garlic until peppers are in tiny pieces. Transfer to a medium saucepan and bring to a boil; reduce heat and simmer, uncovered, for 20 minutes. Meanwhile, rinse chicken and pat dry. Squeeze lime juice over surface and sprinkle with garlic salt. Grill for about 5 minutes on each side or until cooked through, brushing liberally with sauce. Remove from grill and place on a platter; pour remaining sauce over the top.

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